Pork Loin Braised in Milk

When you first combine all the ingredients in the pot, it creates a beautiful tapestry of colors and textures. But after 90 minutes, you might lift the lid and wonder, "Where did it all go wrong?" Fear not! The curdled milk and other ingredients will come together, transforming into a dish worthy of any dinner table.

The magic of pork simmered in milk lies in its ability to produce tender meat while crafting a delectable sauce. This dish is incredibly easy to prepare. A handheld blender is handy for blending the sauce at the end, but a food processor or upright blender works just as well.

I highly recommend trying this dish. The pork is relatively inexpensive and can easily serve four people. It can be cooked either on the stovetop or in the oven. Personally, I prefer the consistent heat of the oven.

Ingredients

2lb/1kg Pork Loin

Salt & Pepper to season the meat

1 Tbs Butter & 2 Tbs Olive Oil to brown the meat.

1 Cup dry White Wine

1 Cup Carrots chopped to 1 inch pieces

1 Cup Onion coarsely chopped

1 Sprig fresh Rosemary

2 Bay Leaves

3 Cloves Garlic slightly smashed

2 inch strip Lemon rind

3-4 Cups/700-900ml whole Milk

Preheat oven to 325F/170C/Gas 3

1. Melt butter and oil in a dutch oven [or large ovenproof saucepan with lid].

   Brown the meat on all sides - take your time, about 10 minutes. Remove the meat and set aside.

2. In the dutch oven, over medium-high heat, add the wine. Clean down the sides of the pot with your spatula. Add the rosemary, bay leaves, garlic & lemon.

3. While that is simmering, heat your milk in a separate saucepan, not to boiling point, just to get it hot.

4. Add onions and carrots to the dutch oven along with the pork. Try to make sure the pork makes contact with the bottom of the pot.

5. Once milk is heated, add to pot and bring to a simmer. Once simmering, place lid on pot and place in center of oven for 90-minutes. Yep, it won't look pretty but we'll fix that.

6. Remove meat from pot - set aside and cover loosely was aluminum foil.

7. Remove the rosemary stalk and two bay leaves and discard.

Using a blender or a handheld immersion blender, thoroughly blend the ingredients in your pot until they are combined into a creamy sauce - about 3 minutes.

8. Bring to simmer, clean sides of pot and simmer for 10 minutes to reduce a little.

Taste to check for seasoning. Adjust salt and pepper if needed.

Slice pork and serve with this wonderful sauce.